Professor of Food Science; Director, Sensory Evaluation Center
Perception of taste, smell and chemesthesis; eating behavior; individual differences in sensation and food preferences; COVID related anosmia
These publication tags are generated from the output of this researcher. Click any tag below to view other Huck researchers working on the same topic.Food Genes Smell Pharmaceutical Preparations Sucrose Propylthiouracil Nicotine Menthol Tobacco Products Capsaicin Visual Analog Scale Phenotype Acetosulfame Vegetables Smokers Milk Odors Ofloxacin Single Nucleotide Polymorphism Odorants Personality Human Behavior Drug Taste Perception Randomized Controlled Trials
Most Recent Publications
Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73
Longitudinal study of energy, neurosensory and eating responses durinG pregnancY (ENERGY cohort): A study protocol
Jessica C. McCormack, Reece Roberts, Mike Garratt, Ting Wang, John Hayes, Mei Peng, 2023, Clinical Nutrition ESPEN on p. 271-276
Kai Kai Ma, Aarthi Madhavan, Nicole M. Etter, Helene Hopfer, John E. Hayes, 2023, Journal of Texture Studies
Using Herbs/Spices to Enhance the Flavor of Commonly Consumed Foods Reformulated to Be Lower in Overconsumed Dietary Components Is an Acceptable Strategy and Has the Potential to Lower Intake of Saturated Fat and Sodium: A National Health and Nutrition Examination Survey Analysis and Blind Tasting
Kristina Petersen, Victor Fulgoni, Helene Hopfer, John E. Hayes, Rachel Gooding, P Kris-Etherton, 2023, Journal of the Academy of Nutrition and Dietetics
Covid-19 affects taste independent of taste-smell confusions: Results from a combined chemosensory home test and online survey from a large global cohort
Ha Nguyen, Javier Albayay, Richard Höchenberger, Surabhi Bhutani, Sanne Boesveldt, Niko A. Busch, Ilja Croijmans, Keiland W. Cooper, Jasper H.B. De Groot, Michael C. Farruggia, Alexander W. Fjaeldstad, John E. Hayes, Thomas Hummel, Paule V. Joseph, Tatiana K. Laktionova, Thierry Thomas-Danguin, Maria G. Veldhuizen, Vera V. Voznessenskaya, Valentina Parma, M. Yanina Pepino, Kathrin Ohla, 2023, Chemical Senses
Effect of menthol on nicotine reduction: Pooled results from two double-blind randomized controlled trials
W Lin, Andrea Hobkirk, J Zhu, N Krebs, John Hayes, John P. Richie, J Richie, Jr, J Liao, K Horn, Jonathan Foulds, Joshua E. Muscat, 2022, Journal of Electrophysiological Techniques on p. 131-138
Comparison of Carcinogen Biomarkers in Smokers of Menthol and Nonmenthol Cigarettes: The 2015–2016 National Health and Nutrition Examination Survey Special Sample
Wenxue Lin, Junjia Zhu, John E. Hayes, John P. Richie, Joshua E. Muscat, 2022, Cancer Epidemiology Biomarkers and Prevention on p. 1539-1545
Alissa A. Nolden, John E. Hayes, Emma L. Feeney, 2022, Frontiers in Genetics
John E. Hayes, Allison N. Baker, 2022, Frontiers in Neuroscience
Massively collaborative crowdsourced research on COVID19 and the chemical senses: Insights and outcomes
Elisabeth M. Weir, Danielle R. Reed, M. Yanina Pepino, Maria G. Veldhuizen, John E. Hayes, 2022, Food Quality and Preference
Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, Cédric Bouysset, Nicola Pirastu, Michele Dibattista, Rishemjit Kaur, Marco Tullio Liuzza, Marta Y. Pepino, Veronika Schöpf, Veronica Pereda-Loth, Shannon B. Olsson, Richard C. Gerkin, Paloma Rohlfs Domínguez, Javier Albayay, Michael C. Farruggia, Surabhi Bhutani, Alexander W. Fjaeldstad, Ritesh Kumar, Anna Menini, Moustafa Bensafi, Mari Sandell, Iordanis Konstantinidis, Antonella Di Pizio, Federica Genovese, Lina Öztürk, Thierry Thomas-Danguin, Johannes Frasnelli, Sanne Boesveldt, Özlem Saatci, Luis R. Saraiva, Cailu Lin, Jérôme Golebiowski, Liang Dar Hwang, Mehmet Hakan Ozdener, Maria Dolors Guàrdia, Christophe Laudamiel, Marina Ritchie, Jan Havlícek, Denis Pierron, Eugeni Roura, Marta Navarro, Alissa A. Nolden, Juyun Lim, Katherine L. Whitcroft, John E. Hayes, 2020, Chemical Senses on p. 609-622
Jordannah Webb, Dieuwerke P. Bolhuis, Sara Cicerale, John E. Hayes, Russell Keast, 2015, Chemosensory Perception on p. 11-18
John E. Hayes, Emma L. Feeney, Alissa L. Allen, 2013, Food Quality and Preference on p. 202-216
Nadia K. Byrnes, John E. Hayes, 2013, Food Quality and Preference on p. 213-221
Direct comparison of the generalized visual analog scale (gVAS) and general labeled magnitude scale (gLMS)
John E. Hayes, Alissa L. Allen, Samantha M. Bennett, 2013, Food Quality and Preference on p. 36-44
Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms
Richard C. Gerkin, Kathrin Ohla, Maria G. Veldhuizen, Paule V. Joseph, Christine E. Kelly, Alyssa J. Bakke, Kimberley E. Steele, Michael C. Farruggia, Robert Pellegrino, Marta Y. Pepino, Cédric Bouysset, Graciela M. Soler, Veronica Pereda-Loth, Michele Dibattista, Keiland W. Cooper, Ilja Croijmans, Antonella Di Pizio, Mehmet Hakan Ozdener, Alexander W. Fjaeldstad, Cailu Lin, Mari A. Sandell, Preet B. Singh, V. Evelyn Brindha, Shannon B. Olsson, Luis R. Saraiva, Gaurav Ahuja, Mohammed K. Alwashahi, Surabhi Bhutani, Anna D’Errico, Marco A. Fornazieri, Jérôme Golebiowski, Liang Dar Hwang, Lina Öztürk, Eugeni Roura, Sara Spinelli, Katherine L. Whitcroft, Farhoud Faraji, Florian Ph S. Fischmeister, Thomas Heinbockel, Julien W. Hsieh, Caroline Huart, Iordanis Konstantinidis, Anna Menini, Gabriella Morini, Jonas K. Olofsson, Carl M. Philpott, Denis Pierron, Vonnie D.C. Shields, Vera V. Voznessenskaya, John E. Hayes, 2021, Chemical Senses
John N. Coupland, John E. Hayes, 2014, Pharmaceutical Research on p. 2921-2939
Crowdsourcing taste research: Genetic and phenotypic predictors of bitter taste perception as a model
Nicole L. Garneau, Tiffany M. Nuessle, Meghan M. Sloan, Stephanie A. Santorico, Bridget C. Coughlin, John E. Hayes, 2014, Frontiers in Integrative Neuroscience
Mastaneh Sharafi, John E. Hayes, Valerie B. Duffy, 2013, Chemosensory Perception on p. 8-19
Bitterness of the non-nutritive sweetener acesulfame potassium varies with polymorphisms in TAS2R9 and TAS2R31
Alissa L. Allen, John E. McGeary, Valerie S. Knopik, John E. Hayes, 2013, Chemical Senses on p. 379-389
News Articles Featuring John Hayes
Oct 07, 2023
Radio clip on sodium intake
The Average American consumes nearly 50% more sodium than they need
Sep 15, 2023
Why do some people think cilantro tastes like soap?
Researchers see that genetics may play a role as to why cilantro tastes like soap to some people
May 23, 2023
Why do people like spicy food?
The chemicals that make food spicy don't target taste receptors, but rather temperature receptors in the tongue.
Nov 18, 2021
More than a million people in the US may not have regained sense of smell months after Covid-19 infection, study estimates
The Covid-19 pandemic has brought on an "emerging public health concern" of people losing their sense of smell, according to new research published Thursday.
Jun 15, 2021
Distorted, Bizarre Food Smells Haunt Covid Survivors
Long after some people have recovered from the virus, they find certain foods off-putting.
May 08, 2021
Will My Sense Of Smell Ever Return? Olfactory Insights From COVID And Beyond
About 25 years ago, after a particularly bad cold, I suddenly lost my sense of smell — I could no longer sense the difference between sweaty tennis shoes and a fragrant rose. Since then, my olfactory discernment comes and goes, and most of the time it's just gone. I always figured there wasn't much I could do about that, and it hasn't been terrible. My taste buds still work, and I adore fine chocolate.
Apr 02, 2021
You’ll never be a great cook if you don’t have the nafas
Why is food produced by some cooks (usually grandmothers) so much better than the exact same food—down to the recipe—produced by others? It could be lack of skill, or impatience, or bad ingredients or equipment. But it could also be lack of nafas.
Apr 01, 2021
Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?
The Arabic word refers to a mysterious factor that renders some people’s cooking exceptional. Whether it’s innate or acquired is up for debate.
Mar 27, 2021
Can’t Take the Heat? A Taste for Spicy Foods Can Be Learned.
If you feel left out, here are tips for enjoying (or at least tolerating) the burn.
Feb 10, 2021
Baby food product names may not accurately reflect ingredient amounts
The descriptions on the fronts of infant and toddler food packages may not accurately reflect the actual ingredient amounts, according to new research. The team found that vegetables in the U.S. Department of Agriculture’s “dark green” category were very likely to appear in the product name, but their average order in the ingredient list was close to fourth.